Liverpool School of Cookery recipe book

THE UNIVERSITY LIBRARY m Wn leeds LEEDS UNIVERSITY LIBRARY Classmark: cm»i /i mi 3 010 6 0 105 9309 Digitized by the Internet Archive in 2015 https://archive.org/details/b21529024 LIVERPOOL SCHOOL OE COOKERY RECIPE BOOK DOMESTIC SCIENCE MANUALS. Manual of the Principles of Practical Cookery. By E. E. Mann, Head Teacher of Cookery in the Liverpool Training School of Cookery and Tech- nical College of Domestic Science. Crown 8vo, Is. A Teacher’s Manual of Elementary Laundry Work. By Fanny L. Calder and E. E. Mann. Fcp. 8vo, Is. WORKS BY BERTHA BANNER, Training Teacher of Sewing and Dress making at the Liverpool Technical College for Women. Household Sewing, with Home Dressmaking. With G4 Illustrations. Crown 8vo, 2.s. Gd. Manual of Instruction, with Diagrams on the Cutting-out of Undergarments for Elementary Schools, Secondary Schools and Technical Classes. Crown 8vo, sewed, lcl. Manual of Instructions, with Diagrams on the Drafting of Dress Bodices and Skirts. Crown 8vo, sewed, Id. LONGMANS, GREEN, AND CO., LONDON, NEW YORK, AND BOMBAY. domestic science manuals LIVERPOOL SCHOOL OF COOKERY RECIPE BOOK COMPILED BT E. E. MANN AX HEAD TEACHER OF COOKERY, LIVERPOOL SCHOOL OF COOKERY, AND TECHNICAL COLLEGE OF DOMESTIC SCIENCE LONGMANS, GEEEN, AND CO. 39 PATERNOSTER ROW, LONDON NEW YORK AND BOMBAY 1900 UNIVtWbil I LIBRARY LEEDS 2>eDtcateC> BY EXPRESS AND GRACIOUS PERMISSION TO H.E.H. THE DUCHESS OE YORK, ”p3fron26s of f?e St'oerpoof technical Coffege of ©omesfi'c l&ctence, WHO HAS IN SO MANY WAYS TESTIFIED HER CARE FOR ALL THAT PROMOTES THE COMFORT OF THE HOME, PREFACE. The constant requests for a book of the recipes used in the Liverpool School of Cookery has led to the compilation of the present volume, which will be a practical companion to the excellent manual on the Principles of Cookery already issued by Miss E. E. Mann. The new volume will be found most valuable to young housekeepers, containing recipes most needed under all conditions and circumstances of everyday life. FANNY L. CALDER. Liverpool, 7th December, 1899. CONTENTS. PAGE Roasting 1 Baking 2 Boiling 2 Stewing 2 Bboiling 3 Frying 4 Steaming ..5 Bbaising . . .6 Larding 7 To Clarify Fat 7 Gravy for Roast Meat 8 Pastry 9 Stock 12 Soup 13 Preparation of Fish 17 Poultry and Meat 22 Vegetables 44 Puddings, Souffles, etc 49 Creams, Jellies, etc. 63 Sauces for Fish, Meat, etc 68 Sweet Sauces ,73 Savouries 75 Bread and Cakes, etc 78 Ices 90 Preserves, etc. Invalid Cookery METHODS OP COOKING AND PREPARING FOOD. ROASTING. For roasting, a clear, hot fire is essential. Wipe the meat with a clean cloth. Unless meat has been exposed to dust it should never be washed, as washing wastes the juices. The hastener must be put before the fire to get hot before the meat is hung in it. Hang the joint so that its thickest part comes opposite the greatest heat. For red meats, as beef and mutton, allow 15 minutes to the pound and 15 minutes over for thin pieces, but for thick pieces 20 minutes to the pound and 20 minutes over. White meats, as veal and pork, require longer cooking. For these allow 20 minutes to the pound and 20 minutes over for thin pieces, and 25 minutes to the pound for thick. Place the meat at first about 6 inches from the fire ; in about 10 minutes, when the surface is hardened, draw it back 2 or 3 inches.